Gingered Carrot Soup

Taste of Home Simply Tempting Fall 2010, p. 30

2 tablespoons olive oil

½ cup minced onion

¼ cup grated fresh ginger

2 cloves garlic, minced

3-4 cups chicken stock

4 cups sliced peeled carrots

½ cup half-and-half

¼ teaspoon ground cumin

Salt and pepper to taste

The preparation process is a little quicker if you use pre-peeled baby carrots. 

Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic and ¼ cup minced ginger and saute until onion is translucent, about 8 minutes. Add 3 cups chicken stock and 4 cups sliced carrots. Cover and simmer until carrots are tender, about 30 minutes.

Go put your feet up. (Or make a side dish. You know, whichever.)

Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix half-and-half and cumin. 

Sooouuuppp!

Season soup to taste with salt and pepper.

Served with some Kartoffelpuffer (potato pancakes) from a box.

My Rating: 3/5 "It's nothing to die for, but on the plus side it's awesomely low-calorie and filling (for a while). A nice healthy alternative to richer soups, or a refreshing little appetizer."